Updated: Apr 23, 2021
Who doesn't love pumpkin spice, and the smell of baking muffins when the leaves are falling? These muffins are a lightened version of the tasty pumpkin spice muffin with added fiber and nutrients, without compromise on texture or flavor. Not only that, but they are also dairy free, and tasty too!
Start by measuring out your dry ingredients, you have the option to add ground chia and flax to these muffins to add some additional fiber and nutrients such as omega-3s, B vitamins, and antioxidants. Just make sure to add the additional milk if you do add them.
Measure out your wet ingredients. I like to use unsweetened vanilla almond milk for my milk of choice.
Start by mixing the egg and sugar well, then add the rest of the wet ingredients. In a separate bowl, mix the dry ingredients then add the dry to the wet and mix until smooth.
Another optional addition to these muffins is coarse decorating sugar for the top. Just sprinkle some on top of the muffins before baking. I only had yellow Easter sprinkles, but it worked great!
Store these muffins in the fridge to make them last about a week. Serve with dairy free butter or apple butter!
1 1/2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/2 tsp pumpkin pie spice
2 Tbsp ground flax seed*
2 Tbsp ground chia seed*
1/2 cup sugar
1/4 cup real maple syrup
1 cup pumpkin puree
1/4 cup avocado oil or vegetable oil
1/4 cup almond milk* (+ 2 Tbsp additional if flax and chia are added)
*Flax and chia seed are optional, but if you do add them make sure to add an additional 2 tablespoons of milk
1 Tbsp coarse decorating sugar for tops
Start by preheating the oven to 375°.
Fill 12 muffin tins with muffin papers.
Start by mixing together all the dry ingredients (except sugar) and set aside.
Then in a separate, large bowl whisk the sugar and egg until sugar dissolves. Then add the rest of the wet ingredients and whisk together until smooth. I love that bright orange pumpkin color!
Now add about half the dry mixture to the wet and mix together. Then add the rest and mix until smooth.
Using an ice cream scoop or 3 tablespoon cookie scoop, dish muffin batter into each tin. They should be about 2/3 full but whatever you have left just spread it out evenly to have 12 muffins.
If you would like to add the decorating sugar, sprinkle a little on top of each muffin before baking.
Bake muffins for 22 minutes or until you can tap the tops and they spring back.
Store in the fridge for about one week. Serve with dairy free butter or cinnamon apple butter!